pavlova 2

Categories
Desserts
Yield
1 Servings
MeasureIngredient
Egg whites
2 teaspoons Cornflour
1 teaspoon Malt vinegar
10 ounces Caster sugar
½ teaspoon Vanilla essence
  Filling
½ pint Cream
3 teaspoons Castor sugar
1 teaspoon Orange flavoured liqueur
  (I use Grand Marnier)
1 pounds Fresh fruit salad

Draw a 9" circle on a baking sheet, preheat oven to to a cool 150øC or 300øF.

Beat egg whites until stiff. Add 4 oz of the sugar and continue beating for one minute or until the mixture is stiff and glossy.

Fold in remaining sugar, cornflour, vanilla and vinegar.

Spoon ⅓ of the meringue mixture onto the baking sheet and spread out into the shape of the circle. Put remainder of the mixture in a piping bag and pipe around the edge of the circle.

Bake for 1½ hours (yes 90 minutes) or until firm and very lightly browned. Allow to cool completely.

Whip the cream and fold in the sugar and the liqueur. Fill the meringue case with the cream, and then pile the fruit salad in the centre on top of it.

Pavlova is a traditional Australian dessert. It is essentially a meringue base, filled with fresh fruit salad and cream, and is served with ice cream, jelly and any other sweet goop that appeals at the time.

There are many permutations, but the essence of the dish is the meringue shell filled with cream and then fruit salad.

Here the fruit salad might consist of pineapple, passionfruit, strawberries, kiwi fruit, melons, all diced and mixed.

Jelly here is what I think Jello is in the US.

Posted by Mark Herron. Cooking Echo May 16th, 1993.

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